Cranberry Pistachio Cheese Log

Cranberry Pistachio Cheese Log

Cranberry Pistachio Coating 

1 1/4 cups cranberries 

1 cup roasted, salted pistachios, shelled 

Cheese Log

7 - 8 oz goat cheese, log or tub

4 oz cream cheese, softened 

2 tbsp honey

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp salt

1/4 tsp thyme

1/4 tsp Rosemary 

1/8 tsp pepper

1/2 cup cranberry pistachio coating

Honey for garnish

Add cranberries and pistachios to food processor and chop into small pieces being careful to not over-process.  Remove 1/2 cup and add it to a medium bowl. Add remaining goat cheese log ingredients and mix well to combine. 

Add this mixture to a large piece of plastic wrap and shape into a log. Tightly wrap the plastic wrap and place in freezer for 20 - 30 minutes. You want the cheese log to be slightly firm so it holds it shape but soft enough for the coating to stick. 

Line counter with a piece of parchment paper, add the remaining cranberry pistachio coating and spread into a single layer a little larger than the length of the cheese log. Add the cheese log to the edge of the coating and roll in the coating, pressing the coating into the cheese log so it sticks. Refrigerate the cheese log until ready to serve or serve immediately. 

When ready to serve remove from refrigerator 15 minutes before hand so it can soften. Drizzle generously with honey just before serving.